I have the most wonderful friend, Mrs. Bobbie. Since the day I met her, about 12 years ago, she’s been like another mama to me.
Well Mrs. Bobbie let me know a few weeks ago, her pears were going to be ready soon. The the day came, the girls and I packed up our buckets and headed over. She didn’t care the girls were picking that poor tree clean. We visited for a bit, and by the time the girls were done, we had about 4 boxes of pears, and plans for a fishing trip in the making.
So what to do with all these pears? You can look till your eyes fall out and you won’t find many recipes for pears other than tarts.
I have 4 boxes of these things, tarts is not enough. Well guess what, you might as well call a pear, the “other green apple” cause anything you can do with an apple you can probably do with a pear.
Now we’re rolling. Pear sauce, pie filling, pear butter, pear syrup, pear jelly….
We got our pears on Monday, today is Thursday, each day we’ve been putting more up.
Pear Sauce is easy.
1 pot full of cut up pears
about 1/2 cup of water (just enough to get it all started till the pears form their own juice)
2-4 tablespoons of sugar (depending on how sweet your fruit is)
cinnamon to taste
Simmer on stove over low to medium low heat with lid loosely on pot, stirring occasionally till fruit is soft, 30-45 minutes. Then take a potato masher and mash to desired consistency. Place in jars and follow the directions for your canner/pressure cooker to seal. You can also freeze instead of canning.
ok, made a bunch of pear sauce, what next…..
Pie Filling, super easy!
Follow all the directions above except, DON’T MASH.
Still two boxes of pears to go.
Oh, and I’ve run out of my larger jars.
Pear Butter! Everyone loves apple butter, let’s try it.
I’ve made it twice now and was able to make a few adjustments the second time, here’s my version
Crock pot full of cut up pears, about 1 inch to the top
3 cups sugar (depending on the sweetness of your fruit you may want to increase or decrease this)
2 tablespoons cinnamon
1 tablespoon nutmeg
1/4 tsp salt
Place pears in crock pot. Sprinkle rest of ingredients over and mix in.
Cook on high for 1 hour. Stir.
Turn down to low and cook 11-16 hours. Remove lid and cook for 1 more hour.
By the time you are finished with the cooking, you will have about half as much fruit (volume wise) as when you started.
Now, make life easy for yourself. All Recipes said something about a whisk to make it smooth.
Just a few seconds is all it takes.
Now either place in jars or freezer containers.
I’m cooking up Jelly right now, and will update this post once it’s done but wanted to get this on out.
A few other tips Mrs. Bobbie shared with me.
**Take the peels and cores, place in a pot, add a bit of water (just enough to get it started)
and simmer to create a syrup.
If your sauce is too thick or you need more juice for the jelly add this syrup instead of water.
This is also a good base to start a thick syrup.
****If you are canning. do not try to put that extra jar in your canner/pressure cooker to save time or use old jars.
I had 2 jars break, in my canner and the only things we have come up with for the reason were
-both were older jars
-I might not have had enough space between my jars in the canner and they hit each other while boiling.
One of my readers, Mona Hickey shared her recipes for Pear Preserves And Pear Honey! And she said I could also share these, thanks Mona!!!
First, my pear preserve recipe: 8 cups peeled pears, sliced or grated, 8 cups sugar, 1 can (20 oz.) crushed pineapple, Combine and cook for 1-1/2 to 2 hrs. Fill sterilized jars and seal. Note: Some like this better with sliced pears and some like it better with the grated pears. My personal preference is sliced. Now for the pear honey: Put the peels and cores from your pears in a pot and cover them with water. Boil gently for about 30 minutes. Then strain the liquid through a cheesecloth. Add an 8 oz. can of pineapple juice and then measure the liquid. Add an equal amount of sugar. (I also add a few drops of yellow food coloring to make it look more like honey). Cook this mixture until it is the consistency of honey. Keep in mind that the mixture will thicken a little more when it cools. Pour into sterilized jars and seal. I like the pear honey better than the preserves. I’ll be trying the pear honey!!!!